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Maple-Glazed Sweet Potatoes | Recipe by sousvidetools.com

Japanese Maple-Glazed Sweet Potatoes

Japanese Maple-Glazed Sweet Potatoes Vegetables and Sides
  • COOK TIME: 90 minutes
  • PREP TIME: 10 minutes
  • DIFFICULTY: Easy
  • SERVES: 1-2

Ingredients

  • 1 medium to large Japanese sweet potato (dark red/purple skin)
  • 4 tablespoons (56 g) salted butter
  • 4 tablespoons (60 ml) maple syrup (preferably All-Natural Grade B for flavour, no high-fructose corn syrup)
  • 2 tablespoons (30 ml) water
  • Black sesame seeds (for topping)

Equipment

Equipment

Method

Method

  1. Fill and pre-heat your water bath to 85°C
  2. Wash and chop your potato into wedges before placing into a vacuum sealer bag. For even cooking arrange them into a single layer then add half the maple syrup, half of the butter and the water. Release the air by using the displacement method (Archimedes’ Principle). Vacuum seal
  3. Submerge the pouch into the bath and cook sous vide for 90 minutes
  4. Remove from the pouch, set the potatoes aside and reserve the liquid for the next step
  5. Add the remaining butter, maple syrup and liquid from the potatoes to a pan and cook on a medium heat. Once bubbling add the cooked potatoes then stir. Reduce the glaze by half, ensuring the potatoes are evenly coated
  6. To serve, sprinkle with black sesame seeds
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